Abstract
Pikeperch (Sander lucioperca) is a freshwater fish that has become increasingly popular as a food fish. Within this study, the influence of the spawning process on meat quality was investigated. For this purpose, adult pikeperch was examined directly before and after spawning, and compared regarding physical meat parameters and lipid composition. The results indicate that after spawning, the values of the pH, the electrical conductivity and the yellowness value of fillet were significantly higher than those of the animals sampled before spawning. Analysis of the sum of the total lipid content indicates no differences before and after closed season, but differences in the fatty acid profile were present. Despite significant lower MUFA concentrations, the EPA and DHA showed unaffected high contents. Therefore, the fish muscle indicated an equivalent meat quality. Nevertheless, the significant changes of some physical meat quality parameters after spawning season could have a particular impact on the shelf life and storage of the pikeperch fillet, highlighting the need for further research.
Highlights
Pikeperch (Sander lucioperca), a species of the family Percidae, has its habitat in fresh and brackish waters in Eurasia
Pikeperch production for restocking natural populations or directly for selling at the food markets relies on breeders, which are taken from the wild shortly before the spawning season or which are reared in ponds during winter and early spring already
This study showed that the pikeperch grows well in aquaculture, but the physical meat quality could be improved [15]
Summary
Pikeperch (Sander lucioperca), a species of the family Percidae, has its habitat in fresh and brackish waters in Eurasia. Pikeperch is one of the most popular freshwater fish due to its white, tasty and low-fat, tender meat with few intermuscular bones, that it is well received even by those who are otherwise less fond of fish This popularity is at the same time a reason for the expansion of pikeperch aquaculture [1]. Compared to other percids like the Eurasian perch (Perca fluviatilis), pikeperch is harder to keep in aquaculture because it has a lower tolerance range for many abiotic and biotic factors [2]. As this species exhibits a lifelong growth, with a weight of 2–5 kg at a length of 50–70 cm, and even some. Pikeperch production for restocking natural populations or directly for selling at the food markets relies on breeders, which are taken from the wild shortly before the spawning season or which are reared in ponds during winter and early spring already
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